Let me tell you first hand that these sticky buns are amazing… oooh so gooey and delightful. It’s a good thing I did my P90x workout today or I would have felt really bad when I dove in for seconds…
Anyway … in case you haven’t figure it out … it’s Julie writing today. Mom is busy with her holiday decorating! The main floor of her house is covered in boxes and decorations. It’s definitely starting to feel festive in a chaotic sort of way!!
This brunch menu is sure to win the crowds over this Christmas. I hope you give a few of the recipes or maybe even the entire menu a try.
Make these in advance and freeze. Take them out the night before you want to serve them, let stand for 1 ½ hours. Put in fridge until morning.
Temperature : 350oF
Cooking time: 30-35 minutes
Makes 36 buns.
What you need:
- ½ Cup sugar + 2 teaspoons sugar
- 2/3 Cup warm water
- 2 packages of active dry yeast
- 5 ½ Cups all-purpose flour
- 1 Cup warm milk
- 1 ½ teaspoon salt
- ½ Cup soft butter
- 2 eggs
- 2 Tablespoon Melted Butter
- 1 cup Brown Sugar
- 1 Tablespoon Cinnamon
What you do:
1. In a large bowl, dissolve 2 teaspoons of sugar in the warm water. Sprinkle yeast into water mixture.
2. Let stand 10 minutes, and then stir well.
3. Add warm milk, sugar, salt, butter and eggs to yeast/water mixture. Stir in 3 cups of flour. Beat vigorously until smooth and elastic. Scrape sides of bowl.
4. Add remaining 2 ½ cups of flour gradually.
5. Roll the dough into a ball on a floured surface. Knead for 5-10 minutes or until dough is no longer sticky.
6. Let the dough rest for 20 minutes wrapped in Saran Wrap and a towel. Punch dough down.
7. Roll out dough (rectangle) to approximately 15 inches long 10 inches wide.
8. Brush with soft butter, sprinkle with cinnamon and pecans and roll into long roll. Cut into 1 ½ inch slices, put each slice into large muffin pan to freeze.
At this point they can be frozen and then taken out the night before you wish to cook them. You would take them out the night before, let stand for 1 ½ hours and then refrigerate overnight. In the morning, bake @ 350oF.
Before you bake, arrange them on top of the Caramel Pecan mixture in the Christmas Tree pan, or pan of choice.
9. Add the Caramel & Pecan Topping
I make this in a Christmas Tree shaped pan the night before, add the frozen cinnamon buns and refrigerate. In the morning cook and serve for breakfast.
1 cup Brown Sugar
1/3 cup melted Butter (unsalted)
4 teaspoons Corn Syrup
1 cup coarsley chopped Pecans
Spread mixture in the bottom of the greased pan then sprinkle with chopped pecans. Place the buns on top of the mixture in the pan.
10. Place in refrigerator and cool for 2 – 24 hours. Remove when ready to bake them. Uncover.
11. Let stand for 10 minutes at room temperature while preheating the oven to 400°F.
12. Using a toothpick pop any bubbles that may have formed while cooling the dough.
13. Bake for 28-30 minutes if baking them in a muffin tin or 35 minutes in the tree pan until brown. Make sure the center buns pop back. Make sure they are cooked before taking them out of the oven as oven temperatures vary.
14. Remove from pan and cool on wire racks.
15. If using the Caramel & Pecan Topping, remove from oven and immediately invert onto a large tray. Scrape out excess syrup and pecans and add to top of buns. Serve immediately.
16. If not using Caramel Topping, brush with melted butter if desired, serve warm.
Christmas Morning Brunch Menu … to be continued
- Raspberry Razzmatazz
- Grandpa’s Granola with Heavenly Banana
- Mandarin Oranges
- Caramel Pecan Cinnamon Rolls
- San Remo Frittata
- Cranberry Nut Toast